No and Low Alcohol Beer Quality & Food Safety Guidance
SALSA and the British Beer and Pub Association (BBPA) have jointly published new guidance to support brewers producing no and low alcohol beer.
As consumer demand for no and low alcohol options continues to grow, more breweries are exploring this category. However, producing alcohol-free and low-strength beer can pose specific technical and microbiological challenges that require careful quality and safety management.
This practical resource has been created specifically for micro and SME breweries in the UK and Ireland. It covers:
- UK definitions for alcohol-free and low alcohol beer
- The regulatory framework for selling no and low alcohol products
- Food hygiene requirements that apply to all beer
- Key quality and safety considerations when preparing packaged beer for release to trade
Whether you're already producing no and low alcohol lines or considering adding them to your range, this guidance will help you understand the requirements and build the right controls from the outset.
The guidance has been developed as an informative resource for breweries of all sizes and does not represent a mandatory obligation. Use of the document is voluntary and is not a requirement of SALSA certification.
